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Chicken and Red Bell Pepper Salad Sandwiches


"This a great sandwich which is well known here in Chile. Creamy chicken with cooked bell pepper gives this sandwich a nice taste!! You can also make them with cocktail bread for a great appetizer! You can use up to double the mayonnaise for a creamier texture."
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1 h servings 505 cals
Original recipe yields 2 servings (2 sandwiches)

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  • Prep

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  1. Bring a large pot of water to a boil; add chicken and cook until no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Drain, cool and chop.
  2. Bring a small pot of water to a boil; add the bell pepper and cook until soft, about 10 minutes.
  3. Combine the bell pepper, chicken, cream, and mayonnaise in a food processor. Blend until mostly smooth. Season with salt and pepper. Spread about half of the mixture on each of two slices of bread and sandwich with the remaining bread.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 505 calories; 32 g fat; 28.2 g carbohydrates; 25.3 g protein; 78 mg cholesterol; 548 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 35
  1. 39 Ratings

Most helpful positive review

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of thi...

Most helpful critical review

It was ok. Have had much better chicken salad. Probably will not make again.

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Most positive
Least positive

I actually used leftover shredded "mexican" chicken in this recipe and reduced fat mayonnaise. I wanted a little more kick so I tossed in some chopped pickled jalapenos. I made a wrap out of thi...

Sometimes the simplest recipes turn out to be some of the best! I love chicken salad and I had two leftover herb grilled chicken breasts and a lonely red bell pepper that needed to be used up be...

This is *SO* good! I made it for lunch and had it again for dinner! I had to cheat a little because I didn't have heavy cream. I used a teaspoon of skim milk and about a teaspoon of sour cream t...

Yum. This is almost exactly the recipe I use for chicken salad--I usually add diced celery, too. It is good with or without the cream, with or without the celery, but always must have the red pe...

Very interesting recipe, one I didn’t understand correctly until I started to prepare it. I should know better than to proceed on a recipe before reading it through! The idea of the red pepper...

This is really good. I doubled the recipe and roasted the pepper in the oven (sliced in half, layed skin side up on a cookie sheet and broiled about 15 minutes then put in a bowl and covered wi...

This is something I do all the time. I brine skin-on bone-in chicken breasts in salted water overnight. Doesn't have to be real salty, but the results are very flavorful and moist chicken. Dr...

I have made this about 5 times now, and it is now a part of my recipe portfolio. My compliments are to the submitter, and too the reviewers for giving great suggestions for modifying the recipe ...

Oh my, this is so good! I love the simplicity of this recipe. I actually boiled my bell peppers together with the chicken, removing them in 10 minutes as the recipe stated. I had this on French ...